We visited a soy pudding place earlier in the day and while downing cold soy pudding (with evaporated milk for me, plain for JS), this dessert was born.

We bought a small container of unsweetened soy pudding and went on our merry way.

Orange-Ginger Syrup

[ts]I juiced 2 navel oranges and poured the juice into a pan. I added slices of ginger and let the mixture reduce by 50%. I added brown sugar and let it reduce another 50%.

"Streusel Brittle"I'm not kidding about the love of quotation marks, am I?

This is the topping I use for crisps. It ended up as a solid mass and I broke it up like brittle. Hence, the name.

I added orange zest to the oats, brown sugar and butter and baked it until the butter was melted.

After it was out of the oven, it firmed up and I proceeded to break them into chunks.

[ts]To assemble, simply layer soy pudding, orange-ginger syrup and "streusel brittle" in a glass or bowl and enjoy! Be sure to serve or eat immediately, as the brittle will soften or get soggy if left sitting in the pudding.

To make the syrup, place orange juice and ginger in a small sauce pan. (You can substitute ginger powder if you wish. Add it to taste.) Heat on low/medium-low until reduced by half. Add the brown sugar and reduce again by half. Take off the heat.

Preheat oven to 350 degrees F.

For the "brittle", mix together the ingredients and place on a small sheet pan. Bake until the butter is melted and the mixture is golden-brown. Take out the pan and let the brittle harden/firm up. Break into chunks.

To assemble, layer soy pudding and orange-ginger syrup and "streusel brittle" in a glass or bowl. Serve immediately.